Halloween Mummy Bark!!! Only 3 Ingredients. Takes about 15 minutes to make from start to finish. The kiddos can definitely help out on this cute dessert.

Best part is that it taste sOoooOo good. I mean anything made with Oreos AND white chocolate is going to taste good, right?!?!

This cute dessert is great for Halloween Parties or snacks for school or sporting events as long as it isn’t to hot to melt the chocolate.

Tips & Tricks

Instead of using chocolate chips you could also use melting chocolate like Candiquik or Ghirardelli. I love using Ghirardelli chocolate for all my desserts. I just feel like it is a good quality chocolate.
Also, you can use the Oreo Halloween cookies instead of the original. They usually have orange color for the middle of the cookie filling but taste the same as the original Oreo cookie. It will give this dessert a pop of color. You can even choose your favorite Oreo flavor too!
You can even use monster eye balls that have a variety of eye sizes and colors.
You can also use food gel or dye to color the white chocolate drizzle. Green, purple, orange would all be great colors to drizzle on top of the white chocolate bark.
Just be creative! There is no right or wrong way in making this sweet treat. If yours doesn’t turn out quite like mine, that’s OK! We can name it Monster Mash instead!
I love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. I also love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.

How to Make Halloween Mummy Bark

First, gather all your ingredients.

2 cups white chocolate chips (or melting chocolate like Candiquik or Ghirardelli)
8 regular Oreo cookies
Candy eyes
Parchment paper, tin foil, or a silicone baking mat
Resealable plastic sandwich bag

Next, line a baking sheet with foil or a silicone mat.

Cut Oreo cookies into quarters and set aside (Keep any bits and crumbs).

Place chocolate chips in a microwave safe bowl. Microwave for 1 minute. Stir, return to microwave for 30 seconds at a time stirring after each until smooth. Or if you are using melting chocolate like Candiquik or Ghirardelli, follow the directions on the package to melt the chocolate.

Transfer 1/4 cup of the chocolate to a resealable plastic sandwich bag and set aside.

Set aside the large cookie pieces and add the rest of the bits and crumbs to the white chocolate and stir to combine.

Pour chocolate onto the foil-lined baking sheet or silicone baking mat. Use the back of a spoon or spatula to spread chocolate to 1/8 inch thickness. Press reserved large cookie pieces into the chocolate.

Put the baking sheet in the fridge or freezer for 2 to 5 minutes until chocolate cools completely.

Snip the corner of the plastic sandwich bag and drizzle reserved chocolate over the cooled chocolate and cookies. Press candy eyes into drizzled chocolate in pairs to create mummy eyes. You will need to be quick placing the candy eyeballs on because the chocolate hardness quick.

Return to fridge or freezer until completely cooled.

Use a butter knife to cut into chocolate to break into pieces and serve or store in airtight container at room temperature up to 1 week.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Halloween Mummy Bark

By: Tammie

March 26, 2019
Varies
15 min
Print this

Ingredients

2 cups white chocolate chips (or melting chocolate like Candiquik or Ghirardelli)
8 regular Oreo cookies
Candy eyes
Foil or a silicone baking mat
Resealable plastic sandwich bag

Directions

Step 1: Line a baking sheet with foil or a silicone mat.
Step 2: Cut cookies into quarters and set aside. Keep any bits and crumbs so you can use in Step 5.
Step 3: Place chocolate chips in a microwave safe bowl. Microwave for 1 minute. Stir, return to microwave for 30 seconds at a time stirring after each until smooth. Or if you are using melting chocolate like Candiquik or Ghirardelli, follow the directions on the package to melt the chocolate.
Step 4: Transfer 1/4 cup of the chocolate to a resealable plastic sandwich bag and set aside.
Step 5: Set aside the large cookie pieces and add the rest of the bits and crumbs to the white chocolate and stir to combine.
Step 6: Pour chocolate onto the foil-lined baking sheet or silicone baking mat. Use the back of a spoon to spread chocolate to 1/8 inch thickness. Press reserved cookie pieces into the chocolate.
Step 7: Put the baking sheet in the fridge or freezer for 2-5 minutes until chocolate cools completely.
Step 8: Snip the corner of the plastic sandwich bag and drizzle reserved chocolate over the cooled chocolate and cookies. Press candy eyes into drizzled chocolate in pairs to create mummy eyes. You need to be quick placing the candy eyeballs on because the chocolate hardness quick.
Step 9: Return to fridge or freezer until completely cooled.
Step 10: Use a butter knife to cut into chocolate to break into pieces and serve or store in airtight container at room temperature up to 1 week.